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alla crudaiola

with fresh tomatoes and basil

An uncooked sauce usually served over cavatelli or conchiglie, this is made of tomatoes, basil, olive oil and garlic; some chefs had finely chopped celery and carrots as well. (Italians will call a Mexican salsa a crudaiola, too)

Text © Dana Facaros and Michael Pauls

Images by: Robin